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You are here: Home / Main Course Recipes / Thai Veggie Chickpea Stuffed Sweet Potatoes

Thai Veggie Chickpea Stuffed Sweet Potatoes

March 22, 2017 By Spices in My DNA 7 Comments

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Thai Veggie Chickpea Stuffed Sweet Potatoes
I’m SO into everything sweet potato lately. And plant-based meals. I had been eating a lot of meat for awhile, mostly chicken and pork, but some beef too, and I realized how much I miss my beans and legumes! Such a great, cheaper way to get protein. And delicious of course. Pretty sure I’d eat anything if it was covered in peanut sauce. I mean, what is better?!

Thai Veggie Chickpea Stuffed Sweet Potatoes

These babies are filled with a chickpea, bell pepper, red cabbage, and spinach sauté. All of the colors and nutrients! I super simply sautéed the veg in coconut oil, and added a little sweet chili sauce for spice. SO delicious on it’s own, I might add.

Thai Veggie Chickpea Stuffed Sweet Potatoes

I don’t think I’ve ever sautéed cabbage but it’s so. good. I always end up making slaws with it, or I throw it in salads. I’m thinking it would be delicious sautéed in some ginger, garlic, sesame oil, and soy and served with salmon or halibut! I’ll keep ya updated on that one.

Thai Veggie Chickpea Stuffed Sweet Potatoes

Ohhhh my goodness the peanut sauce. This is my favorite, classic, simple peanut sauce recipe that I make on the reg. You can’t mess it up and it tastes delicious on nearly everything. Including by itself with a spoon. I’m not kidding.

Thai Veggie Chickpea Stuffed Sweet Potatoes

The other thing I love about these: the crunch factor of course! Crisp veggies, and chopped peanuts! Cashews would be great here too.

Japanese yams are the other star of the show. Have you tried them?! I’m addicted. They’re a white sweet potato variety with a purple skin (not to be confused with purple sweet potatoes) and they’re a little starchier and less sweet. I love making fries with them and dipping them in Greek yogurt and peanut butter. Sounds weird, but you gotta try it!

Thai Veggie Chickpea Stuffed Sweet Potatoes

If you’re not a chickpea fan, you can certainly sub any other bean, or even add chicken or your favorite protein! Totally customizable.

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Thai Veggie Chickpea Stuffed Sweet Potatoes with Peanut Sauce

These sweet potatoes are stuffed with veggies and chickpeas, then topped with a delicious and easy peanut sauce! A super healthy, hearty plant based meal.

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Molly | Spices in My DNA

Ingredients

For the sweet potatoes

  • 2 Japanese yams (or other sweet potato of your choice)
  • 2 teaspoons coconut oil
  • 1 red bell pepper, diced
  • 1 cup shredded red cabbage
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 large handful of spinach
  • 1 tablespoon sweet chili sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped peanuts
  • lime wedges for serving

For the peanut sauce

  • 1/2 cup creamy peanut butter
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 1/2 teaspoons freshly grated ginger
  • juice of 1 lime
  • 1 clove garlic, minced
  • 1/4 cup canned coconut milk

Instructions

  1. Preheat oven to 350℉. Poke sweet potatoes with a fork several times and place on a baking sheet. Bake for 50 minutes to 1 hour or until cooked through.

  2. While sweet potatoes are baking, make the peanut sauce. In a medium bowl, whisk together peanut butter, sesame oil, rice wine vinegar, soy sauce, honey, ginger, lime juice, garlic, and coconut milk until creamy. If sauce seems too thick, add a tablespoon or two of hot water or coconut milk to thin. Set aside.

  3. Heat a medium skillet to medium/high heat. Add the coconut oil. Once hot, add the bell pepper, and cabbage. Sauté for 2-3 minutes, then add the chickpeas and sauté for another couple minutes. Add the spinach and stir until wilted. Remove from heat.

  4. Once sweet potatoes are finished baking, let cool for a few minutes, then cut them down the center, not cutting all the way through, and mash the insides with a fork. Fill with veggie chickpea mixture, and drizzle with peanut sauce. Top with chopped cilantro, scallions, chopped peanuts, and a squeeze of lime!

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Filed Under: Clean Eats, Main Course Recipes Tagged With: clean eating, clean eats, healthy, plant based, stuffed sweet potato, sweet potato, thai, vegan friendly, vegetarian, veggies

Previous Post: « Mexican Street Corn Chilaquiles
Next Post: Zucchini Noodle Carbonara »

Reader Interactions

Comments

  1. Jamie | A Sassy Spoon

    March 22, 2017 at 10:58 am

    YUM! These looks so bomb, Molly! I’ve never sautéed cabbage either. I’m excited to try that!

    Reply
    • Spices in My DNA

      March 22, 2017 at 8:10 pm

      Thanks so much girl!! The sautéed cabbage was sooo good..definitely try it!

      Reply
  2. Mika

    March 23, 2017 at 1:57 pm

    This looks so delicious! I cannot wait to give it a try!

    Reply
    • Spices in My DNA

      March 23, 2017 at 5:41 pm

      Thank you so much Mika! Let me know if you try it! 🙂

      Reply
  3. Brown

    April 2, 2017 at 2:05 pm

    I followed this recipe exactly and my husband and I found it too heavy. I prepared 1/2 large sweet potato each and was glad I didn’t fix anymore. I had to throw away 1/2 of mine because it was too much. I think the potato, chick peas, and peanut butter all together made for a heavy meal. I served it with a green salad.

    Reply
    • Spices in My DNA

      April 2, 2017 at 8:11 pm

      I’m sorry you found it too heavy! It’s definitely filled with a ton of plant based protein and healthy carbs. I appreciate the feedback and thanks for trying it!

      Reply

Trackbacks

  1. 30 Non-Boring Recipes to Make With Chickpeas | The Everygirl says:
    August 1, 2020 at 1:12 am

    […] 11. Thai-Inspired Vegetable Chickpea Stuffed Sweet Potatoes […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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